In the summer I like to eat my granola with yogurt and berries. That doesn’t work as well in the cooler months when the few berries that are available don’t look so hot. I fell totally in love with my ginger snap granola recipe from earlier this week, but needed a new way to serve it for fall. That’s how this recipe was born. Apples are the perfect fruit to dine on in the cooler autumn months.
I have some starter left, so I’ll probably keep at it and hopefully turn up something successful, but in the meantime, I’m going to recommend you go with your favorite commercial non-dairy yogurt. I was pleased to find, after my three failures, that So Delicious makes a Greek-style coconut milk yogurt, which I particularly like for this recipe because it’s nice and thick. The French Vanilla flavor works well with this dish.
Baked Apple Ginger Snap Granola Stacks
- 1/2 large tart apple (I like honeycrisp)
- About 1 tsp. of vegan margarine such as Earth Balance, melted
- A few dashes of cinnamon
- Generous dollop 1/2 - 3/4 cup plain or vanilla flavored non-dairy yogurt
- 1/2 cup ginger snap granola
- Preheat oven to 350.
- Cut apples in half and remove cores.
- Brush tops with melted margarine and sprinkle with cinnamon.
- Arrange apple halves on baking sheet and bake for about 45 minutes, or until softened.
- Remove from oven and allow to cool if desired (yogurt will run a lot if you don't). Top with yogurt and then with granola.